Friday, March 29, 2013

Allergy free strawberry glazed hot cross buns recipe

You can use any jam you'd like but the best are apricot, plum, fig and strawberry. I also have a mostly secret ingredient for some of the buns which is a small shake or two of ground cardamom. 

Dry mix
  • 2½ cups Orgran self-raising flour
  • ½ tsp salt
  • ¼ cup sugar
  • 1½ tsp cinnamon, nutmeg or mixed spice
  • 2 level tsps baking powder
  • 1½ cups dried fruit of your choice (currants are traditional)
  • 80g Nuttlex
Wet Mix
  • ¼ cup smooth strawberry jam
  • 1¼  cup goat’s milk
  • 1 tsp vanilla essence
  • 2 tsp Orgran No Egg, whisked with 60mls water until thick
Cross mixture
  • 2 tsps Orgran plain flour
  • 2 tsps caster sugar
  • 4-5 tablespoons water 
  • ⅓ cup water
  • 2 tablespoons strawberry jam

  • Preheat oven to 180°C.
  • Grease a muffin tin.
  • Mix the dry ingredients in a large bowl.
  • Rub the Nuttlex through the dry mix until the mix is a fine crumb.
  • Whisk together the milk, strawberry jam and vanilla essence in a separate bowl.
  • In another bowl whisk the Orgran No Egg mixture.
  • Pour the liquid mixtures into the bowl with dry ingredients.
  • Mix well to form a smooth and consistent batter.
  • Spoon the batter into the greased muffin tin (smooth the tops with damp fingers if you wish to shape them – use water or goat’s milk for this).
  • In a small bowl, whisk the plain four and sugar with water until smooth.
  • Spoon into a zip-lock back and cut off a corner.
  • Squeeze out flour mixture to create the crosses.
  • Bake for approximately 20 -25 minutes or until the buns are golden brown and cooked through.
  • Remove the buns from the muffin pan after five minutes of cooling.
  • Place the muffins on a wire rack over a baking tray.
  • In a small pan, boil the strawberry jam and water for five minutes.
  • Brush glaze over the buns while hot.
  • Allow to cool completely.

  • Reheat to eat.

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